Lv2
186 积分 2025-05-18 加入
Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein–maltodextrin fibers
10天前
已完结
Recent advances in antibacterial food preservation using soy protein isolate-stabilized essential oil nanoemulsions
11天前
已完结
Physical and antimicrobial properties of self-emulsified nanoemulsions containing three synergistic essential oils
11天前
已完结
Unlocking the antioxidant potential of wheat gluten: structural transitions and peptide release driven by ultrasonication-assisted pH shifting
1个月前
已完结
Structural properties of antioxidant peptides released from sweet apricot kernel protein with regulation by ultrasound-assisted enzymolysis
1个月前
已完结
Exploring the formation pathways of characteristic volatile organic compounds after walnut roasting based on HS-SPME-GC-MS and multivariate statistical analysis
2个月前
已完结
Total lipid and fatty acids components of some Persian walnut (Juglans regia) cultivars
2个月前
已完结
Superfine grinding on the physicochemical properties, volatile compounds, and bioactive properties of Forsythia suspensa (Thunb.) Vahl fruit powder
3个月前
已完结
Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation
4个月前
已完结
Omega-3 long-chain polyunsaturated fatty acids: Metabolism and health implications
4个月前
已完结
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